carrot-ginger soup {and some fun with Dole}
Carrot-ginger soup {and some fun with Dole} is a gluten free, lacto ovo vegetarian, and primal recipe with 8 servings. For $1.19 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. One portion of this dish contains about 4g of protein, 3g of fat, and a total of 100 calories. It can be enjoyed any time, but it is especially good for Winter. From preparation to the plate, this recipe takes approximately 40 minutes. If you have black pepper, carrots, onion, and a few other ingredients on hand, you can make it. This recipe from The Wicked Noodle has 133 fans. It works well as a soup. Overall, this recipe earns a solid spoonacular score of 73%. If you like this recipe, take a look at these similar recipes: Carrot-ginger-miso Soup And Minted Pea Soup, Carrot Ginger Soup, and Carrot Ginger Soup.
Servings: 8
Preparation duration: 10 minutes
Cooking duration: 30 minutes
Ingredients:
1/4 teaspoon freshly ground black pepper
2 pounds carrots, chopped
2 quarts reduced sodium, fat-free, organic vegetable or chicken broth
2 Tablespoons fresh cilantro, chopped
2-inch piece of fresh ginger root, peeled and grated
1 cup DOLE Mandarin Oranges, drained
1/2 cup plain, non-fat Greek yogurt
1 Tablespoon olive oil
1 medium onion, chopped
1 teaspoon sea salt (or more, to taste)
Equipment:
dutch oven
immersion blender
food processor
blender
Cooking instruction summary:
InstructionsIn a large Dutch oven, over medium-high heat, add olive oil. Saute carrots, onions and ginger until soft.Add broth and simmer until carrots are fork-tender.Working in batches, puree Mandarin oranges and cooked vegetables in a blender, food processor or use an immersion blender (or your Vitamix! Just add to blender at this step then puree until smooth and very hot, continuing on with step four). Return soup to Dutch oven.Season well with salt and pepper.Serve hot or cold. Garnish with Greek yogurt and chopped cilantro.
Step by step:
1. In a large Dutch oven, over medium-high heat, add olive oil.
2. Saute carrots, onions and ginger until soft.
3. Add broth and simmer until carrots are fork-tender.Working in batches, puree Mandarin oranges and cooked vegetables in a blender, food processor or use an immersion blender (or your Vitamix! Just add to blender at this step then puree until smooth and very hot, continuing on with step four). Return soup to Dutch oven.Season well with salt and pepper.
4. Serve hot or cold.
5. Garnish with Greek yogurt and chopped cilantro.
Nutrition Information:
covered percent of daily need
